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You might have noticed that Brian and I like to add a little splash of booze to some of our recipes from time to time, especially sweets like our Tipsy Blondies or the Bourbon-Apple Oatmeal Cookies. Recently, we tried to take our love of cocktails to a different dish—a side dish.

Bourbon-Maple Roasted Sweet Potatoes by somethingwewhippedup.com

We served these Bourbon-Maple Roasted Sweet Potatoes at brunch with some baked eggs, but the dish would work equally as well along side your dinner. It took less than 5 minutes to prep and then we were free to work on other things while the dish baked up. The end result is a roasted sweet potato that has an extra little touch of something that will make you smile as you eat it. And isn’t that what good food is all about?

1. Preheat oven to 375ºF. In a medium bowl, add the sweet potatoes, olive oil, maple syrup, bourbon and cinnamon. Toss to coat and spread in an even layer on a baking sheet. Season with salt and roast for 15 minutes, use a spatula to flip the sweet potatoes over, return to the oven and roast for 10 to 15 minutes more or until browned and cooked through.

SWWU Tip 1: It’s easy to double or triple this recipe and make enough for a crowd (or leftovers).

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Roses are red, violets are blue, who forgot about Valentine’s Day? I hope not you! But, if you did, here’s a quick treat you can whip up for a lovely breakfast in bed or dessert for your sweetie tomorrow.

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. Pop open the crescent roll tube and roll dough out flat as shown below. Place 1/2 tablespoon cream cheese, then 1/2 tablespoon preserves in the center of the larger end of the dough. Gently fold in the two corners closest to the filling then roll up the dough until a small pocket is formed. Transfer to the prepared baking sheet and repeat with remaining dough. Transfer to oven and bake for to 10 to 13 minutes or until golden.

Pancakes and stuffed french toast are typically our go-to dishes when guests are coming over for an early-morning meal. This past weekend we changed things up a bit and added a new dish to our repertoire, and I think it might make some pretty frequent appearances in our kitchen.

Baked Eggs with Crispy Shallots by somethingwewhippedup.com

We paired baked eggs with kale, crispy shallots and fresh parmesan. They came together quickly and when paired with some home fries turned into a very satisfying and filling meal. The recipe below is for just one serving, but you can double it, triple it or more to meet your needs. We made three for our brunch. Rise and dine!

Preparing the ramekins: Baked Eggs with Crispy Shallots by somethingwewhippedup.com

Getting ready to go into the oven: Baked Eggs with Crispy Shallots by somethingwewhippedup.com

The final dish: Baked Eggs with Crispy Shallots by somethingwewhippedup.com

1. Preheat oven to 350ºF. Heat a small pan over medium-low. Add 1/2 tablespoon butter and let melt. Add the shallots and cook, stirring occasionally, for 7 to 10 minutes or until caramelized. Transfer to a paper towel-lined plate and set aside.

2. Add the kale to the warm pan, and sauté over medium for 2 minutes or until wilted; remove from heat and set aside.

3. Meanwhile, add the remaining 1/2 tablespoon butter to a ramekin and top with the heavy cream. Place ramekin in a baking dish, transfer to oven and heat until butter is melted and bubbly, about 5 minutes.

4. Remove dish from oven and add kale to ramekin. Crack an egg over the top, add the crispy shallots and top with the parmesan and a sprinkling of salt and pepper. Fill the baking dish with warm water until it comes half way up the side of the ramekin. Return dish to oven and cook for 13 to 15 minutes or until egg whites are set. Remove from oven and top with flavored salt if desired. Serve immediately with toast for dipping if desired.

SWWU Tip 1: Looks can be deceiving with this dish. If you want a runny yolk, check the egg at 13 minutes. The eggs will continue cooking in the warm ramekin, so err on the side of caution.

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Stuffed French toast is always one of our go-to breakfasts when we are hosting overnight guests. It’s something everyone loves and it feels a bit more special than a plate of eggs and toast. Instead of our usual cream cheese filling, we recently added a tangy twist with some creamy goat cheese.

Paired with a few strips of farm-fresh bacon, this breakfast turned out to be quite a tasty treat. It was pretty quick and easy to put together, too. To make the decadent filling, we simply combined softened goat cheese with a bit of honey and some strawberry preserves we made at a class we took earlier this summer at The Brooklyn Kitchen.

Strawberry Goat Cheese Filling for Stuffed French Toast by somethingwewhippedup.com

Use the recipe below as a guide, adjusting flavors and amounts to your preferences. We cut our toast thin, but if you added a layer of fresh-cut fruit this could definitely stand up to a thicker bread. Swapping blueberry, raspberry or other jellies, james or preserves would also allow you to add a different spin to this dish. Play around and have fun. You’ll be glad you did!

2. In another small bowl, combine the goat cheese, preserves and honey. Mix until well combined and set aside.

3. Place the challah pieces in open pairs (like you would to make a sandwich) on a work surface. Make sure the bread pieces will line up when closed together. Smear a bit of the goat cheese filling on each piece and top with remaining bread to make a sandwich.

4. In a medium dish, whisk the eggs, milk and vanilla extract together. Place this bowl near your stove if you can and heat a large skillet over medium. Add about 1/2 tablespoon of butter to the hot skillet and let it melt. PIck up one of your french toast sandwiches and dip it into the egg mixture, making sure to coat all sides. Add to the pan then sprinkle a bit of the cinnamon sugar mixture over the top of each. Cook for 2 to 4 minutes or until brown, flip and cook 2 to 4 minutes more until brown and cooked through. Repeat with remaining french toast sandwiches. (*You may need to make additional egg mixture if your bread is soaking up a lot.) Serve immediately with maple syrup on the side.

If you’re lucky enough to have a garden, chances are, you’re swimming in zucchini right now. Brian and I haven’t been to the farm in a few weeks, so we’ve been stocking up on the summer staple at our local farmers’ market. Remembering how much we enjoyed the carrot fritters we made earlier this year, we set out to do something similar with the zucchini we had hanging around. We wanted to try a version that was baked, not fried, so we wouldn’t feel as guilty when I went back for seconds.

Baked Crispy Zucchini Cakes by somethingwewhippedup.com

We’re quite pleased with how these baked crispy zucchini cakes turned out. They work just as well as a dinner or lunch side dish as they do a quick grab-and-go breakfast option. Heating them up on a rack in the oven after they bake is essential in making them crisp up on all sides. So be sure you don’t skip that step if you make some for yourself. These cakes are quite good on their own, but we especially enjoyed them when we paired a few with a bit of our homemade caramelized onion dip.

Baked Crispy Zucchini Cakes

Makes about 12

2 eggs

5 to 6 cups shredded zucchini, squeezed and drained (see note below)

1/2 cup shredded carrot

1/2 cup shredded yellow onion

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup flour

cooking spray

1. Preheat oven to 400°F. Add the eggs to an extra-large bowl and beat until scrambled. Add the zucchini, carrot, onion, salt and pepper. Mix until combined. Add the flour and toss to coat, making sure no lumps of flour are left behind.

2. Coat a 12-cup muffin tin with cooking spray. Place a scoop (about 1/4 cup) of the zucchini mixture into each well, filling to the top. Press down gently to make the top flat. Give the top of each cake a light coating of cooking spray. Bake for 25 to 30 minutes or until the top of each cake is browned and crispy. Remove from the oven and let cool for 15 minutes before removing from muffin tin. Reduce oven heat to 300°F.

3. Transfer the cakes to a baking sheet (preferably one lined with racks) and warm in the oven for 10 to 15 minutes or until crisp on all sides.

SWWU Tip: If you have one, use a food processor to shred the zucchini, carrot and onion and save yourself a bit of time. Take a few minutes to transfer the vegetables to a towel in batches, about 1 cup each, and squeeze out the excess liquid before combining with the other ingredients.

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